Put one whole orange in a small saucepan, cover with water and simmer for 2 hours. Pour away the water and leave to cool. Preheat the oven to 180 C/350 F/Gas 4. Grease a 23 cm/9in shallow cake tin and line with greaseproof (waxed) paper. Chop the cooked orange roughly, discard the pips and liquidize, including the skin. Mix together the ground almonds, sugar, baking powder and almond extract in a bowl. Beat the eggs with a fork, beat in the liquidized orange, then pour into the bowl containing the other ingredients and mix well. Pour this mixture into the prepared tin and sprinkle the top with pine kernals. Bake in the middle of the oven for 35 minutes, or until a skewer comes out clean. Leave to cool slightly, then turn out on to a wire rack. Just before serving, peel off the paper and sprinkle the top of the cake with a little icing sugar. Serve in wedges with slices of orange and fresh tayberries or loganberries. Source: A Basket of Berries, by Val Archer Typed for you by Karen Mintzias Posted to MC-Recipe Digest V1 #524 by Adams
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 382 (56%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 793.1mg||244 %|
|Sodium 356.6mg||12 %|
|Potassium 717.3mg||19 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 43.9g|
|Protein 32.4g||46 %|
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Calories per serving: 686
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